Preparation and Characterization of Emulsions using Carboxymethylchitin

본 연구에서는 키틴의 기능성올 개선하고자 화학적 합성법에 의해 카르복시메틸키틴을 합성하였으며, 카르복시메틸키틴으로 에멀젼을 제조할 때의 농도, 물과 대두유의 혼합비, pH 및 온도의 최적조건을 유화성으로서 측정하였다. 카르복시메틸키틴의 유화성은 젤라틴, 알부민 및 Tween-80 보다 약 20% 유화성이 높았다. 카르복시메틸키틴을 이용한 에멀견의 최적 제조조건은 농도 1%(w/v), 물과 대두유의 혼합비 50%, pH 8.0 및 온도 20℃ 였으며, 이들 조건하에서 유화성은 86%였다. 또한 카르복시메틸키틴의 유화안정성은 젤라틴, 알부민 및 Tween-80보다 높게 나타났다. 이것은 각 유화액의 현미경 관찰에서 카르복시메틸키틴으로 만든 유화입자의 크기가 ~10㎛ 이하로 가장 작고 조밀성이 높은 것으로도 알 수 있었다.

To improve the functional properties of chitin, carboxymethylchitin (CM-chitin) was synthesized by chemical modifications. Emulsifying activity of the CM-chitin was investigated in various conditions such as concentration, water-oil ratios, pH and temperature. The emulsifying activity of CM-chitin was 20% higher than that of gelatin, bovine serum albumin, and Tween-80 as commercial emulsifier. The emulsifying activity of CM-chitin solution was the highest at 1%, and was decreased with increasing concentration at above 1% of CM-chitin. The optimum conditions of water-oil ratios, pH and temperature were 50% (w/v), pH 8.0 and 20℃, respectively. In these conditions, the emulsifying activity of CM-chitin solution was 86%. The emulsion stability of CM-chitin was higher than that of other commercial emulsifier. The emulsion structure was observed with the characters of high density and small particles size (~10 ㎛),